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Vegan Tacos al Pastor

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"This vegan version of tacos al pastor is made with TVP (textured vegetable protein) that is cooked in a spicy lime sauce with guajillo chiles. They are served with homemade tomato salsa."
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1 h 17 m servings 579 cals
Original recipe yields 8 servings

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  1. Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
  2. Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
  3. Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
  5. Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
  6. Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
  7. Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

Nutrition Facts

Per Serving: 579 calories; 9.1 g fat; 72.4 g carbohydrates; 60.7 g protein; 0 mg cholesterol; 720 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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